- 4 quinces, halved
- 230 g brown sugar
- 375 ml rose wine
- 1 5 cm piece of ginger
- 2 lemons, juiced
- 1/2 t nutmeg, grated
- 3 kg pork leg, scored
- sea salt and freshly ground black pepper
- 8 carrots, halved
- 2 T butter
- 125 ml sunflower oil
- 6 large potatoes, peeled and cut into thirds
- 1 T flour
- 1 sprig rosemary
- 5 cloves garlic
Preheat the oven to 200°C.
Place the quinces in a roasting pan with 200 g sugar, the wine, ginger and lemon juice.
Sprinkle over the nutmeg, cover with tinfoil and roast for 1 hour.
Pat dry the pork leg using kitchen paper and rub the fat generously with salt. Season all over. Place in a roasting tin and roast alongside the quinces for 45 minutes.
Reduce the temperature to 180°C and roast the pork and quinces for a further hour.
Place the carrots in a roasting pan, dot with the butter, sprinkle with the remaining sugar, season and roast for 30 minutes.
To make the roast potatoes, place the oil into a roasting pan and heat in the oven. Parboil the potatoes in a saucepan of salted water for 5 minutes. Drain and return to the warm pot. Cover and shake the pot a little until the outsides of the potatoes are fluffy.
Sprinkle over the flour and shake again until the potatoes are evenly coated. Place the potatoes, rosemary and garlic into the hot oil, turn to coat, then roast for 30 minutes until golden brown.
Remove the quince and pork from the oven and rest the pork for 15 minutes.
Serve slices of pork with half a quince, the roast potatoes and sweet carrots.